Crockpot Chicago Italian Beef Recipe

 I’ve never been to Chicago but I know that this a great recipe.

• 5 lbs rump roast (do not substitute for a different type roast)
• 2 (10 1/4 ounce) cans beef consommee (Broth)
• 1 (1 ounce) package Good Seasonings Italian salad dressing mix
• pepperoncini pepper (1/2-1 jars depending on level of spiciness)
• giardiniera (1/2-1 jars)
• 2-5 sweet green peppers (according to size)
• 1 loaf long thin French bread or sub sandwich bread

1. Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours.
2. Turn over at the 6th and 12th hour interval.
3. At the 17th hour cut sweet green peppers into strips lengthwise and cook in water on low heat until soft.
4. Cut bread into 6 inch lengths and slice on the side lengthwise.
5. Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
6. (Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
7. Salt to taste.
8. OPEN WIDE and enjoy the most wonderful taste sensation. 

I used a smaller roast and cooked for about 12 hours total and I didn’t turn over until the 10th hour because I wasn’t home.  I also used less beef broth and only half a jar of both the peppers and  the giardiniera..  Serve on sub sandwich buns with Muenster Cheese.  Delicious and easy.